...Like most people, you probably have a few bad eating habits, whether it be munching on a bag of potato chips when you talk on the phone or scarfing down a doughnut during break time at work. You may think that it's the taste of that chocolate doughnut that keeps your hand dipping into the doughnut box. Not necessarily so. Surprisingly, some bad eating habits persist even when food tastes bad. Bad Eating Habits Persist Even When Food Tastes Bad Researchers gave groups of people attending a movie a bucket of freshly popped popcorn or a container of stale popcorn to munch on during the show. Moviegoers who didn't regularly go to the movies ate very little of the stale popcorn because they didn't like the taste. On the other hand, those who regularly purchased popcorn at the movies ate the same amount of the crunchy snack whether it was freshly popped or stale. The habit of eating popcorn at the movies was so firmly ingrained they ate it even when it didn't taste good. Even a stale, flavorless bag of popcorn wasn't enough to change their eating habits. This study suggests that once you've formed a bad eating habit, it's likely to persist even when the experience is no longer pleasurable. Outside environmental cues such as being in a movie theater or talking on the phone can be a trigger for some eating behaviors, even more so than the taste of the food itself. How many times have you found yourself mindless munching on something without really tasting it? These automatic...
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...PIE IN THE SKY V/S HOBNOB | How Pie in the Sky can increase its market share? | | Dated: 13th December 2011 TABLE OF CONTENTS Contents LETTER OF TRANSMITAL 2 ACKNOWLEDGEMENT 3 EXECUTIVE SUMMARY 5 INTRODUCTION: 6 RESEARCH OBJECTIVES 7 RESEARCH HYPOTHESIS: 7 METHODOLOGY 8 SAMPLING 8 SAMPLING DESIGN 8 Sample Frame 8 Sampling Method 8 Sample Size 9 RESEARCH DESIGN 9 DATA ANALYSIS 12 APPENDIX 1 QUESTIONNAIRE 14 APPENDIX 2 FACTS & FIGURES 18 RECOMMENDATIONS Error! Bookmark not defined. CONCLUSION Error! Bookmark not defined.3 BIBLIOGRAPHY 344 EXECUTIVE SUMMARY This report is based on the research and in depth analysis of the consumer preference of Karachi between two bakeries “Pie in the Sky” and “Hobnob” and focuses on key areas on the fact that Pie in the Sky, being a new entrant will be able to form a strong brand image like Hobnob. We have focused on primary research which was done through questionnaires distributed to different universities of Karachi, as well as interviews with some young males and females. As you have got the idea that our research is based on comparing two brands, “Pie in the Sky” and “Hobnob”. Pie in the Sky has achieved fame respect and appreciation in a small span of time. Their aim is to make delicious, hygienic sweets and achieve a status in this market, keeping in mind the competitors. They have...
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...Walker Naylor. "The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products." Journal of Marketing 70. (October 2006): 170-84. Web. 24 Nov 2009. 2. The main purpose of the research done in this article is to determine whether or not food is viewed as attractive or "tasty" because it is perceived by consumers as unhealthy. The authors believe that if this is true, then "people will over-consume food portrayed as less (versus more) healthy because they expect that such food will taste better (Hoyer, et al, 170)." They created four main hypotheses: H1: The healthier a food item is perceived to be, the lower is its inferred tastiness. H2: When actual tastiness of a food product is controlled for, the healthier the food is portrayed to be, the lower is its judged tastiness. H3: Given a choice between two food products that vary in healthiness, people with a more (versus less) salient enjoyment goal will choose the less healthy option. H4: The pattern of results we predict in H1-H3 holds for both people who report an explicit belief in the unhealthy = tasty intuition and those who do not, but it is stronger among the former group. 3. Because three different experiments were performed, the procedure is rather lengthy. The first experiment, "Implicitness of Belief in Intuition," was designed in order to prove that the belief that unhealthy food tastes good is subconscious, or implicit. This experiment therefore utilized...
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...Listerine: The Answer to Bad Breath DeVry University Have you ever worried about your breath? In certain circumstances your breath can play a role in whether you get a job, go on a date, or make the sale. It is a representation of your personal hygiene to most people. If you’ve been asked to light candles by blowing at them you know you have an issue. Then there is the health concerns that bad breath could be a sign of another issue like gum disease or gingivitis. Listerine may be the answer to your concerns. The 1971 Listerine ad, “I hate it, but I love it,” can be assessed using reason, reputation, and emotion. Let’s start by looking at the reason for buying Listerine. This 1971 Listerine ad utilizes an “if… then” format that is very effective. The text in the ad states, “I figure that anything that tastes this bad has got to work”. The taste of the original Listerine is basically a trademark for the product for many years at this point. So if the Listerine tastes this bad, it then has to work. Also, the text includes some data which states that, “It even kills germs that can cause bad breath”. This is direct communication of some facts about the product. Beyond the very highlighted, “I hate it, but I love it”, the “kills germs that can cause bad breath” is an excellent cache phrase that has been marketed for years. The ad is utilizing logos with these ad phrases to expound on the logic for buying Listerine. The above reasoning supports an effective...
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...Casteberry Chemical Senses Chemical sensory is the process by which the body experiences the world through the sense of smell and taste. The process the brain uses to perceive the smells and tastes that are introduced to it is through an electrical mapping of electrical impulses similar to the sense of touch, sight, or sound. Each sense is individual but through the interaction of each a more whole picture is produced that the brain stores as a memory. Most adults have their memories peppered with the smells and tastes that helped create those memories whether it was the first time a person was asked to be married, or the first time a person faced death, each experience is marked by a distinct taste or smell that will call up the memory and shape the person who holds it. The process of chemical sensory is conducted mainly through the nose and mouth through a bombardment of sensations is experienced throughout each day. Once considered separate from each other as either the nose or mouth people have become aware of the connection between the two senses as being tied irrevocably to each other. Chemicals in foods are detected by pallia that we have labeled taste buds, small structures in the mouth that are embed in the tongue, the back of the mouth, and the palate (Society for Neuroscience, 2012). Each person has a range of 5,000 to 10,000 taste buds that consist of 50 to 10 sensory cells that are stimulated by tastants such as sugars, salts, or acids (Society for Neuroscience...
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...A proposal of mojo soft drink Company for further improvement of marketing: 1.4: Justification Mojo is a quite renowned beverage in the soft drink market of Bangladesh. It is a product of the Akij Food & Beverage Ltd. in Bangladesh which is a concern of the Akij Group. In fact, Mojo does not use Advertisements as much it should. Recently, it is quite clear that Mojo has not achieved that much popularity according to their expectation. The best way to create awareness about a product is through ads. As Mojo currently does not put importance on ads, it is very difficult for them to gain more market share. So, there is a scope for Mojo that if they emphasize more on ads, they will gain more popularity. 1.5: Assessment of Internal & External factors for Mojo Internal Factors The internal resources, capabilities and distinctive competencies, which create a competitive advantage, are very important for a company. The strengths and weaknesses of a company determine the efficiency, innovative capability, product quality and customer responsiveness with which it can operate. The internal analysis recognizes the sources of competitive advantage as well as core competencies. It is also examined how these factors can be improved further to sustain the competitive advantage in the long run. It is also important to note that the building of competitive advantage is a result of the roles played by the different functions of a company in the value creation process. The various...
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...What would we drink? We would be drinking sports drinks and pop all the time. They have a lot more carbohydrates than chocolate milk. That’s bad for us. We should keep chocolate milk at Nickels because it is tasty and it has lots of nutrients. Let´s get started. To begin with, we should keep chocolate milk at Nickels because it is very nutritious (healthy). One example that it is nutritious is that according to Nutrition in Disguise by Mannie Tarenworth it has vitamin A, D, protein, and calcium. This make me think that people underestimate chocolate milk. Another reason it is nutritious is that it has the same 9 nutrients as white milk. If people think chocolate milk is unhealthy, they are wrong. A mom in Seattle, WA says that “I think it’s fine as long as it’s combined with a nice diet”. This all shows that chocolate milk is very healthy and it should stay in the Nickels cafeteria....
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...foods are necessary for people life and they are very important for maintain life, I think that is right but we need to make our food as good as we can. However, everyone has own favorite dishes and people always makes their favorite foods in their meal or invite their friends to eating. As for me I love Vietnamese foods and Vietnamese restaurant because Vietnamese have diversity culture foods from Northern, Central and Southern .There are diversity of Vietnamese cuisine and each disk has a special taste and I think some dishes are closely connected to culture of each regional. I would like to introduce some Vietnamese Restaurants in Dorchester regional. Its take seven minutes from downtown Boston by driving, and you can take Red Line train to Field corner station. Frist, I would like to introduce Pho Hoa Restaurant, it is designed with warming and it carrying on Vietnamese design, this is the best restaurant I have ever known. I love special Vietnamese Noodle and its call “Pho” from Northern, special Noodle with beef, important thing in this dish is soup and its soup was prepare for several days before cuisine, that is a reason make it special with good or bad dish depend on soup. There are some kind of beefs to eat with, ball and fresh beefs, and there are some special vegetables together with this dish and it made different taste with other foods. However, In this restaurant has some special dishes from Central and Southern Vietnam such as “Cha Gio”, is call spring...
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...the GDEP preliminary feedings. DOCUMENT TYPE: ( Memorandum AUDIENCE: Readers Needs and Priorities 1. Walter Martinson, President His priorities are the reputation AEI, maintaining good relations with the local authorities, the CDEP and other independent organization that can influence the sustainability of his business, ensuring that the company has reliable partners (sub-contractors, suppliers, etc.). In particular he is worried about the possibility that the pollution in Atlanta area could be connected to his company directly and then he needs to know how to deal with the problem or indirectly and then he needs to know how to prevent the gossips. In any case he needs to know how to deliver the news to the public without damaging the reputation of his company. 2. The Executive Committee Avoid leakage of the information and activities that can negatively influence the IPO process and decrease the company’s value RESULTS: Do: Undertake the recommended activities to communicate the CDEP findings to the public, the employees and the shareholders .Feel: Relieved and assured – he has the plan how to communicate the news to the public and within the company. Know: the results of the CDEP investigation that the bad ordure and...
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...Is School Lunch Really That Bad? During my early school years, the school lunch was very tasty, but not always healthy. In my younger years there was no act for nutrients at school, then later our present president made it a law to where all schools have to make the food healthier. I noticed the food was not as tasty as it used to be. School lunch will never be the same, but I still like the school’s food anyway. School lunch can be good for certain things; it is good for our health. Pizza, before the act our president made, was full of grease and fat, now there is less grease and little fat. Yet the trash cans are overflowing with untouched food now because people do not like that there is not fat or grease. Unlike me, who tends not...
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...The Chemical senses, taste and smell, both provide information that can be determine survival. Taste will let us know whether or not we should eat something, based on the taste. Tastes are classified in five categories: sour, salty, bitter, unami, and sweet. these tastes are experienced through taste buds on the tongue. In the nose, when something is sniffed, molecules travel through the nose, and some activate responders on the olfactory epithelium. Olfaction, or the system of smelling, provides us with an alert system to dangerous odors, cues to orient ourselves, mark territory, a guide to specific places, animals, food, and in sexual reproduction for many species (pheromones). Our olfactory epithelium can be activated in as many as 10-100,000 different patterns, to recognize different odors. (Biswas, 2014) If we could not smell our test would be blander. Taste, or the perception of flavor, is a result of the stimulation of receptors on the tongue and olfaction. Taste occurs when the chemicals of a food or beverage pass over the receptors of the tongue. At the same time, these chemicals release other chemicals that travel through the retronasal route to the nasal pharynx to the olfactory mucosa. The importance of olfaction in flavor is usually ignored, until someone loses the ability. The unawareness that flavor occurs in the nasal passages as well is an illusion that is created by oral capture. There are many ways in which food can be made to taste better: try new textures...
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...Amy Powers Eng-105 November 4, 2012 Eating red meat is awesome!! All my life I have enjoyed eating a medium rare steak, chicken or hamburger. Nothing tastes better to me then a juicy steak, pink in the middle with a mound of my husbands sauteed onions on top and drowned in A-1 steak sauce. While a lot of people don’t eat meat, let alone a bloody steak, I can’t help but enjoy it regularly. The benefits of eating red meat in general, far outweigh any downside or health risks associated with eating red meat. People can argue that a rare or medium steak can make you sick, but I always reinforce that it depends on the way the steak is cooked and prepared. We always look for finely trimmed New York, Rib-eye or Sirloin and sear it to perfection. The nutrients, vitamins and taste of a perfectly prepared steak can and should be enjoyed by everyone, regardless of any health concerns. While red meat is generally considered to be beef, bison, venison, lamb, duck and goose due to the darker red color of the meat, I am partial to different cuts of beef. These types of meat contain myoglobin, an iron-containing protein that carries oxygen from the blood to the muscles. The higher the myoglobin levels the redder the meat. While I do enjoy a roasted or fried chicken from time to time and it does contain some myoglobin, the U.S. Department of Agriculture considers chicken, veal and pork to be white meat. 60 years ago, the beef industry changed the way they raise cattle...
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...Kabul Cola Demand Estimation Research Assignment Advance Research Design Prepared by MBA - 2 August 5th, 2015 Instructor: Kalimullah Table of Contents Executive Summary…………………………………………………………………..2 Introduction of Kabul Cola…………………………………………………………….2 Consumer Behavior……………………………………………………..…………….9 Buying Behavior…………………………………………………………...….………9 Competitors………………………………………………………………….………..9 Methodology………………………………………………………………………….10 Model Summary……………………………………………………………….……...11 Coefficients…………………………………………………………….…….………10 Regression Line………………………………………………………………………14 Interpretation and Decision Making………………………………………………….15 Recommendations…………………………………………………………………….16 Executive Summary Introduction With the development and peace in Afghanistan, all the companies and industries have shown great progress. The demand of Soft Drinks has also shown great increase, strong competition in this trading company exists in the international and domestic market. Provision of high quality and aggressive marketing is essential to get permanent place in the market. Kabul Cola, with over a few decades of experience in both domestic as well as international business has now established a fruit processing factory in Kabul, Afghanistan. Kabul Cola, Fruit Processing Facility is the first and only factory of its kind in Afghanistan. The factory is the state-of-the-art facility with the most modern fruit processing technology imported...
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...Our senses vary so many ways from the way we see certain things to the way we feel certain things. But how accurate are our senses really? We were born with these senses and they do strengthen over time, we adjust to things and we are a culture who are used to change. But what if we were born blind, would some of the senses we have be more powerful? In the next few paragraphs I’ll give you a few reasons of why we should and shouldn’t believe in the senses we are so used to... My first reason would have to be our sense of sight. Sight is: This technically is two senses given the two distinct types of receptors present, one for color (cones) and one for brightness (rods). Our sight is very important, it allows us to see what’s in front of us, say if a car is coming and we are walking then we can move out of the way. Or vision allows us to see what’s beautiful, it allows us to see how one’s life has changed. For those who have kids, your vision allows you to see your child from birth to the day he/she walks down that aisle to start his/her life. Although sight may seem all positive there are some negative drawbacks. Sometimes just because you see something doesn’t mean it’s true. You may see you two people fighting for example and just used to violence, but maybe there just playing. You may need your other senses to distinguish what’s really there. The ability to hear the sounds around us is an important quality-of-life. It can help us distinguish two people fighting to just...
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...firsthand experience. There are a few experiments that could be very interesting for them to do on themselves and others. The concept of adaptation is defined as “Diminished sensitivity as a consequence of constant stimulation ("Psych m.d. –," )” or “The tendency of a sensory system to adjust as a result of repeated exposure to a specific type of stimulus such as low levels of light ("Psych m.d. –," ).” An easier way to understand the concept may be to call it sensory adaptation. This explains in the name alone that it will be dealing with the 5 senses we have. Included in these five senses are taste, touch, smell, sight and hearing. I will be touching base on each sense and give you an example for each, before we continue on to our experiments. Taste is our first topic and one we will be working with later. We have thousands of little taste buds that allow you to “taste” four basic tastes including salty, sweet, sour and bitter. When you eat candy for example you could be eating skittles original flavors. While you are getting ready you separate the flavors...
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